here we go again

2 weeks ago I tried to post this blog about some serious comfort food..tuna casserole! Every time I tried to post I kept accidently deleting it. Ooofaa was I mad. I wrote that post 3 times. Then settled on the fact that It wasn't in the cards to share a tuna casserole with the world.
Well I'm making it again so here is my opportunity to blog about it. My mom used to make tuna casserole all the time. I remember trying to pick out these little brown bits as I was eating it, not knowing what they were. Years later I found out that the brown bits were coming from cream of mushroom soup. (Shaking my head..who knew?)
As I grew older my taste buds have changed drastically and I've come to appreciate the use of campbell's cream of mushroom soup of america's tuna casserole. Although I've never had it, I hear they sometimes substitute with cream of celery soup. Maybe one day, but not today. So here is my tuna casserole.

1 bag of extra wide noodles
2 cans cream of mushroom soup
3 cans of tuna
1 cups of peas
2 ribs of celey, chopped
1/2 a medium onion, chopped
1 cup of bread crumbs
3 tbs of butter
3 tbs of flour
1 cup milk

Boil the egg noodles. Drain and set off to the side. Melt butter over med heat. Add flour and make a rue. Cook the flour a little bit and add the milk. Stir until smooth. Add cream of mushroom soup. Heat through. Add salt and pepper to your taste. Add cooked peas,onions and celery to soup mixture. Add to noodles. Add tuna and mix well. Bake in the oven for 20 minutes. Take out and sprinkle top with toasted bread crumbs or frenches onions. Bake for another ten minutes until top is GBD (golden brown and delicious).
Hope you're inspired to go back to some childhood comfort food.
Off for now bees and bears!

Published with Blogger-droid v1.7.4